Ingredients
- 1 can Shoepeg Corn or baby corn
- 1/4 red onion (diced)
- 2 ripe tomatoes (seeds slightly removed and diced)
- 1 whole jalapeño pepper (seeded and minced)
- Sea salt and ground black pepper (to taste)
- 2 medium limes, juiced
- 1/3 cup fresh cilantro (chopped
- Scant dill
Instructions
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Grill corn in cast iron skillet with 1 TBL EVOO and 1 TBL butter
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Add to bowl with remaining ingredients and stir.
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Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.
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Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.
